I spied these yummy looking muffins in a recent magazine and had to try them. They were so good! Who knew that English muffins could be cooked in a skillet! The kids loved them as well. I continued to find little people hanging out in the kitchen nibbling on them until they were all gone! I don't think I'll ever enjoy a store-bought English muffin again! These are the best!
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
- 1/2 cup warm water (115 degrees)
- 1 tablespoon honey
- 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 1 teaspoon unsalted butter, plus more for serving (optional)
- 2 cups all-purpose flour, plus more for surface
- 3/4 cup whole-wheat flour
- 1/4 cup rolled oats
- 1/4 cup wheat germ
- 1 tablespoon coarse salt
- 2 teaspoons whole flaxseed
- 1/2 cup low-fat buttermilk
- 1/4 cup coarse cornmeal
- Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
- Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
- Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
- Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired. Muffins can be stored, wrapped in plastic, for 2 days, or refrigerated (up to 1 week) or frozen (up to 2 weeks).